Pizza Dip
- Total:
- 10 min
- Prep:
- 5 min
- Cook:
- 5 min
- Yield:
- about 1 1/4 cups
- Level:
- Easy
Ingredients
- 1 cup sour cream
- 1/4 cup mayonnaise
- Serving suggestions: bread sticks, carrots, celery or string cheese
- 6 large sun-dried tomatoes (not packed in oil)
- 1/4 cup grated Parmesan
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- Kosher salt
Directions
Put the sun-dried tomatoes on a small plate and microwave in 30-second increments, checking the tomatoes for texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes (they may begin to brown and taste bitter if cooked too long). Let them sit until cool and completely hardened, about 2 minutes.
Break up the tomatoes into small pieces. Transfer them to a spice grinder and process to a powder (discard any pieces that won't grind). Add the Parmesan, oregano, garlic salt and 1/4 teaspoon kosher salt. Process until finely ground.
Whisk together the sour cream, mayonnaise and 6 tablespoons of the spice blend in a medium bowl until smooth. Season with kosher salt. Transfer to a serving bowl, sprinkle with additional pizza spice blend and serve with bread sticks, carrots, celery and/or string cheese.
Cook's Note
The spice blend (without the sour cream and mayonnaise) will keep in an airtight container in the refrigerator for up to 1 month. Try it sprinkled on grilled chicken, warm buttered popcorn or warm flatbread.
Copyright 2014 Cooking Channel, LLC. All rights reserved.
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